Everytime I make a buttercream (with 1/2 shortening, 1/2 butter, sugar, vanilla, milk or corn syrup to thin) it crusts, which I know is exactly what it's supposed to do. However, when I go to a bakery and order a cupcake with buttercream frosting, the frosting is not crunchy.
I'm confused. Is the bakery buttercream somehow different than mine? I use the Wilton recipe.